Instructions
Follow the steps and taste along the way.
Prepare the couscous
Put the couscous in a bowl. Bring the water to a boil, pour it over the couscous, cover, and let stand for 5 minutes. Fluff the grains with a fork.
Sauté the onion and spices
Finely chop the onion and mince the garlic. Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 minutes, until softened and lightly golden around the edges. Add the garlic, smoked paprika, and cumin, and stir for 30 seconds until fragrant.
Cook the tomato base
Add the chopped tomatoes, chickpeas, 1.5 g of the salt, and the black pepper to the skillet. Stir and simmer gently for 5 minutes to meld the flavors and let some of the liquid evaporate.
Finish with the shrimp and spinach
Add the patted-dry shrimp and cook them in the sauce for 3 to 4 minutes, turning them halfway through. Once they are opaque and pink, stir in the spinach and the remaining 0.5 g of salt. Stir for about 1 minute, just until the spinach wilts. Remove from the heat and add the lemon juice and chopped parsley.
Serve
Divide the couscous between two bowls and spoon the shrimp and chickpea mixture on top. Serve right away while the shrimp are juicy and the couscous is fluffy.
